Apparantly rugelach, made with a cream cheese pastry, is primarily an American phenomenon. Sometime ago I posted about a savory rugelach recipe I made for a boxing day party, and I learned some things about rugelach from comments: In Israel, a croissant-like dough is most widely used. There are variants made with schmalz, rather than butter and/ or cream cheese. Some cream cheese style rugelach also use sour cream. Claudia Roden, Joan Nathan, and Mimi…